Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 170-175

STUDIES ON UTILIZATION OF BHENDI (ABELMOSCHUS ESCULANTA) GUM AS STABILIZER IN PANEER MAKING

S.D. Nalkar*, C.V. Bhambure, M.R. Patil, P.V. Padghan

Affiliations

¹Dairy Chemistry Deptt. College of Dairy Tech., Pusad-445 204, India.

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Cite article:- Nalkar* S.D., Bhambure C.V., Patil M.R., Padghan P.V. (2024). STUDIES ON UTILIZATION OF BHENDI (ABELMOSCHUS ESCULANTA) GUM AS STABILIZER IN PANEER MAKING. Asian Journal of Dairy and Food Research. 28(3): 170-175. doi: .

ABSTRACT

A study was undertaken to find the effect of bhendi gum as stabilizers on the quality and
composition of the paneer. Due to the use of stabilizers, moisture retention, fat, FDM and acidity
were increased. Within the particular stabilizer group, in general, positive correlation was observed
between yield and stabilizer level. The differences in sensory score for these quality attributes
due to different treatments were highly significant. Use of Bhendi gum at 0.45 per cent level,
yields the paneer of desirable quality at comparatively lower cost

KEYWORDS

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Asian Journal of Dairy and Food Research

STUDIES ON UTILIZATION OF BHENDI (ABELMOSCHUS ESCULANTA) GUM AS STABILIZER IN PANEER MAKING

ABSTRACT

KEYWORDS

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